Manager Project

BALASUBRAMANIAN

#***,***** *****,* *****, **th street,

Anna Nagar East,Chennai-600102

Mobile Phone: 805-***-****

Home Phone: 044-********

SUMMARY:

Having a total experience of 25+ Years in Hotel and Catering Industry, I have worked as a executive chef and kitchen supervising specializing in various cuisines. My expertise is in planning, guiding, preparing and catering a complete restaurant menu. As an executive chef I plan a full menu with management and work with staff to prepare timely quality food.

WORK EXPERIENCE :

Currently working as a corporate chef and Operation Manager at Atchaya Bhavan group of restaurants, Chennai. ( Since August 2018)

Worked as a consultant and a South Indian master chef at Azhwar Bhavan, Chennai. (April 2016 to June 2017)

Worked as Project Manager at Hotel Karrvars Ltd.

Surya foods and recipies, Bangalore - Worked as a General Manager, from June 2015 to April 2016).Monitored the entire centralized kitchen and day to day functions of the four outlets in Bangalore and Madanapalli, Andhra.

RKV Towers (Ltd), Chennai - Worked as General Manager, from May 2011 to January 2013.A Property at Krishnagiri. RKV Towers has 53 rooms, 3 banquet halls and 2 restaurants (140+60 seats). Totally 125 staffs are working. Monthly turnover approximately 35 lakhs +

Worked at Hotel Shree Bhavan, East Tambaram, Chennai as a project manager and General Manager.The property has 23 rooms, 2 spacious restaurants and 2 banquet halls, additionally has a non vegetarian restaurant (QSR) in the name of Mary Brown. Total no. of staffs is 160. The entire project was planned, executed and had handled the staffs.

KEY SKILLS:

F & B Productions (South Indian and North Indian).

F & B Service management.

Kitchen planning and formation of equipments.

House-keeping arrangement.

Restaurant formation and seat arrangements.

CASA DE GROUP OF HOTELS AND RESORTS

No.12, Hospital Road,

Shivaji Nagar,Bangalore.

From : September 2007 To 2009, April.

Designation : Executive Chef

Detail Job Description: CASA DE GOA is a leading 3 Start Hotel in GOA. It has a total of 65 rooms and operates two restaurants with daily visitors summing up to 300.

Duties and Responsibilities:-

Responsible to manage staff and shifts at Kitchen and Banquet Hall.

Supervising the catering and parties for the Hotel Orders.

Planning and preparing food cost, chart and day-to-day menu.

Specialist in Coastal Food and Chettinad Menu

Working with Staff in timely preparation and decoration

Prepare bulk quantity up to 1500 members in reception and party

Maintaining Cleanliness and avoid any wastage

Work with Captains and Managers

Accomplishments:

Plan and Prepare special menu entries for Onam festival.

Successfully undertook orders for parties, weddings, ceremonies and reception.

NILIGIRI’S NEST

Brigade Road, Bangalore

From : August 2003 To: September 2007

Designation : Chef and Kitchen Incharge

Nilgiri’s is established 1905, their line of business is dairy products, bakery items,

ready to eat frozen food and package spices. Nilgiri’s traditional rooms and hotel

business i.e., Nilgiri’s nest is famous for its reputation and spread across South India

in Bangalore, Chennai, Coimbatore, Erode, Ooty, Mysore, Mangalore,

Chickamagalur, Cochin, Vizag and Vijayawada.

Duties and Responsibilities: -

Make and arrange daily morning buffet for visitors and guests.

Planning and revising daily and weekly menu.

Supervising breakfast service for the restaurant.

Accomplishments:

Daily catering supply for the centers in the name of Masala bread (Brand a sister concern of

Nilgiri’s dairy farm limited)

Prepare and pack the below Ready-to-Eat food:

Vegetarian and Non-vegetarian Biryani, fried rice, lemon rice, vegetable rice, tamarind rice,

tomato rice, mutton rice, chicken rice, rasam rice, bissi belle bath, paratha kurma, creamy

curd rice, kababs, sandwiches, salads, burgers, South and North Indian Thali’s and packed meals.

THE ROYAL OMAN HOSPITAL, A Gulfar Company (Universal Sodexho)

Muscat, Oman

From : August 2002 To: July 2003

Designation : Chef

Duties and Responsibilities: -

Execute all Chef duties to plan and prepare special Items for patients.

Prepare South Indian Dishes and diet food for in patients.

SRI CHACKARA INTER NATIONAL,

PRIVUSALA, PALAKKAD, KERALA

From : August 1999 to: JULY 2002

Designation : Chef and Kitchen Incharge

Duties and Responsibilities: -

Prepare South Indian Dishes and Indian items for the Restaurant menu.

ARYA BHAVAN AND GANESH BHAVAN, now HOTEL RAMPRASAD.

Mount Road and Egmore, Chennai

From : November 1997 to: January 1999

Designation : Owner

At Arya Bhavan I was one of the proprietors and business partners. It is located at prime

location on Chennai and had a turnover of 17,000/- per day. It has a sum total of A/C and non-

A/C inclusive of 110 seats.

It has total staff of 69 including restaurant and kitchen.

Duties and Responsibilities:

To supply lunch tiffins to BHEL and Electricity Board, Chennai .

MAHARAJA GROUPS OF HOTELS (TAMILNADU & KERALA)

Triplicane High Road, Chennai

Member of ITDC

From : November 1987 to: January 1996

Designation : Indian Chef and Kitchen Incharge

Duties and Responsibilities: -

Prepare duty chart for the kitchen and restaurant staff

Day-to-Day menu for lunch and dinner.

Party orders gathering or canvassing.

Breakfast menu for the continental cuisine for the Europeans or Foreigners.

North Indian food preparation for the lunch and dinner.

Supervising the kitchen stewarding.

Restaurant and table decorations.

Give guidelines for the captains to get the orders from the customers.

Give helping hand to the Banquets in getting the Party Orders.

Prepare special dishes for cocktail parties.

Analyzing the cost cutting agenda

Supervising the house keeping team of the hotel.

MENU ITEMS :

I prepare the following recipes for Breakfast, Lunch and Dinner in traditional South Indian cuisines namely Chennai, Chettinad, Mangalorean, Hyderabadi, Moghul, Andhra and Keralite and North Indian cuisines namely Tandoor and Punjabi

BREAKFAST :

Idly varieties, Dosa varieties, Rice varieties, Vada varieties, Bonda varieties, Snacks varieties, Pongal items, Chapatti curry items. Paratha kurma, Chettinnad items, Meals varieties, Meals items, tiffin snacks, Chutney items, Sambar items, Kurma varieties.

LUNCH AND DINNER :

Curry Items, Chicken Curry, Mutton Curry, Egg Curry, Chicken Pep Fry, Chicken Chilly Fry, Chicken Chilly Dry, Chicken Butter Masalas, Chicken Chettinad, Kadai Chicken, Mutton Soup, Mutton Sagwala, Mutton Chops, Mutton Kurma, Keema special, Biryani item, Pulav Chicken, Keema Biryani, Kulamba and Varnval.

From the tandoor oven Indian breads with more than 60 side dishes.

SALARY EXPECTATION:

PROFESSIONAL REFERENCES:

1. Geetha Krishnan, Project Manager – Nilgiri’s Dairy Farm Limited - 938*******

2. Dr. Krishna- PhD Foods and Beverages – 984*******

3. Janardhanan, Prop- Astha Lakshmi Engg Works pvt Ltd - 988-***-****

PERSONAL DATA:

NAME: Balasubramanian

FATHERS NAME: R N Lakshmana Swamy

NATIONALITY: Indian

DATE OF BIRTH: 20/03/1962

MARITAL STATUS: Married, Have one daughter

PERMANENT ADDRESS: #181, Velan Kudil, O Block, 35th Street,

Anna Nagar East, Chennai-600102.

Ph. No: 805-***-****

E-MAIL: ****************@*****.***

LANGUAGES KNOWN: English, Tamil and Hindi

PASSPORT DETAILS:

Passport Number: P8791981

Issue Date: 31/03/2017

Expiry Date: 30/03/2027

Place of Issue: Chennai

PERSONAL REFERENCES:

1.Manigandan Selvarajan- Asst. Vice President Operations, IFB, CSS, Bangalore, Karnataka, India- 998*******.

2.Dr. Poornima Bhupathy- Research Scientist, The Ohio State University, Columbus OH, USA. (001)-614-***-****

3.Rajeev Arcot- Project Manager, Nationwide Insurance, Columbus, OH, USA-(001)-614-***-****

4.T.V. Rajmohan- Civil Engineer, BSNL, Bangalore, Karnataka, India- 944-***-****.

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